Sunday, March 07, 2010

I made olive oil cake this weekend. We had a bunch of fresh pineapple from my mom, and it had to be eaten. I pureed it and made a sauce and baked* the cake as a delivery system for the pineapple. It turned out dense with a slight crust, more like a scone or torte than a cake. It wasn't too sweet, and went really well with the pineapple.

The cake recipe called for 3/4 cup of good olive oil--that's a lot of oil (good or bad)! And while the recipe required baking in special ramekins and the use of lemon zest, I improvised with a tart and cake pan and grapefruit.

*As you may know, I do NOT bake (save for macarons).

This recipe was easy enough that a caveman I could do it.

{Click recipe to print}

For the pineapple sauce...

Puree three cups of fresh pineapple, adding 1/4 cup of orange juice in blender. Put puree mixture in a sauce pan with 1/3 cup of water and 1/2 a cup of brown sugar and brought the whole thing to a boil. The cake is reminiscent of a scone, so the moisture and sweetness of the sauce really adds to it!

I'm a Washingtonian (or Washingtonienne). I live in the city. This is my blog. It's dedicated to eats in and around our lovely town (as well as a sprinkling of goods from our travels). I avoid the term 'foodie' because shopping at Whole Foods and following Tom Seitsema's latest picks do not a gastronome make. I love creative, yet unpretentious meals...and Tony Bourdain.